VI Restaurant

house made and seasoned with a variety of herbs and spices panko fried and served with a sweet chili sauce

a medley of grilled vegetables served with a red pepper coulis

sh baked puff pastry filled with creamy brie cheese, topped with a balsamic glaze served with a sweet currant apricot chutney and crackers

choice of mild sweet chili, mango bbq, original buffalo, or extra spicy ghost chili served with VI bleu cheese dressing, carrots, and celery sticks

andouille, spicy Italian, and linguica sausage paired with pickled red onions, stone ground mustard, and roasted garlic with house made bread

grilled house made bread with sun dried tomato, bell pepper, Vermont aged cheddar, and garlic topped with a balsamic reduction

half dozen local oysters served raw on the half shell served with champagne mignonette pearls

mixed greens, cherry tomatoes, carrots, radish, cucumber, a blend of herbs and dressed with VI's green apple vinaigrette

VI's Caesar dressing, house made garlic croutons, and manchego cheese

served warm, with roasted seasonal squash, strawberries, walnuts, and Humboldt Fog, tossed with fresh baby spinach and a raspberry vinaigrette

local grass fed beef with lettuce, tomato, onion and a pickle spear served on a Kaiser bun with French fries. Add: cheddar, Swiss, pepperjack, bleu cheese, chevre cheese, mushrooms, caramelized onions, fire roasted tomatoes, bacon, avocado, jalapeños, or a fried egg $1 (ea)

slow cooked pork shoulder with house made green apple coleslaw and pickled onions

Mary's Free Range organic chicken with aromatic vegetables in a dry sherry gravy with truffle oil and topped with a flakey puff pastry

wild caught Pacific petrale sole with green apple coleslaw, lemon, and tartar sauce

zucchini, yellow squash, bell pepper, red onion, Portobello mushrooms, roasted garlic finished with fresh pesto and parmesan cheese, served on a bed of linguini

slow cooked all day and coated with VI's mango bbq sauce served with house made green apple coleslaw and a twice baked potato

short ribs cooked in a robust red wine demi-glace with root vegetables, onions, mushrooms, bacon, and fingerling potatoes

with bone marrow butter and served with grilled vegetables and roasted garlic mashed potatoes

lemon herb chicken served with sautéed vegetables and fingerling potatoes topped with a savory white wine pan sauce

pan seared sole topped with almond brown butter served with creamy grits and sautéed vegetables

butter poached lobster tail served with sautéed seasonal vegetables and roasted fingerling potatoes

Mary's Free Range chicken, linguiça, clams, scallops and shrimp served on a bed of saffron rice